Author: Canadian Living

  • Portion size 6 servings
  • Credits : Maria Kent

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups reduced sodium chicken broth or vegetable broth
  • 1 teaspoon medium curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1 can chickpea drained and rinsed
  • 1/2 cup each finely chopped red pepper grated carrots and diced cucumber
  • 1/3 cup chopped green onion
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup chopped cilantro or parsley
  • 1/4 teaspoon fresh ground black pepper

Method

Combine quinoa, broth, curry, cumin, coriander, honey and salt in medium pot. Bring to a boil. Reduce heat and simmer 15 to 20 min.

Turn off heat and let sit covered for at least 10 min. Fluff with a fork. This can now be cooled completely or made as a warm salad.

Transfer to a bowl either cooled or warm and add in all other ingredients. Mix well. Serve warm or refrigerate for a great salad. Next day leftovers are even better.
Share X
Food

Moroccan Quinoa

Login